• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Ravioli with Roasted Chanterelles, Garlic, and Bacon with Pepadew Peppers

I scored some gorgeous chanterelle mushrooms from the storeroom this weekend. I felt like I’d been eating a lot of pasta recently, but I couldn’t help but think of making some fresh pasta that I could fill with the mushrooms. I roasted them with garlic, onions, and bacon and then sauteed the finished ravioli in butter with sweet peppadew peppers. The whole process would be easier with a pasta machine – but it is possible to do it with a rolling pin and some brute strength! I love making oversized raviolis that can hold a lot of filling – and they look so great on the plate.
Ravioli with Roasted Chanterelles, Garlic, and Bacon with Piquillo Peppers

Serves 2.
Leftover Potential: Make a big batch of the filling – it’s great in a number of dishes and keeps well.

Fresh Pasta Dough
2 cups flour
1 tsp salt
3 eggs
1 egg yolk
2 Tbsp olive oil

1. In a large bowl, mix the flour and salt to combine. Make a well in the center.
2. Add the eggs, yolk, and olive oil. Gently fold the flour over, mixing to combine.
3. Knead the dough until it is smooth and even, about 7-9 minutes. Cover the dough and let rest for at least 15 minutes before rolling out.
Filling
2 cups chanterelle mushrooms
1/2 onion, diced
3 cloves garlic
3 Tbsp olive oil
salt and freshly ground pepper, as needed
4 strips bacon, diced, cooked
eggwash, as needed

1 Tbsp butter
1/3 cup peppadew peppers, diced
2 Tbsp chives

1. Toss the mushrooms, onion, and garlic with the olive oil. Season with salt and pepper.
2. Roast in a 375 degree oven until tender, about 10-12 minutes. Let cool.
3. Dice the filling until relatively fine. Toss with the bacon.
4. On a floured suface, roll out the dough until very thin, about 1/8″ thick (it’s easier if you divide the dough into quarters).
5. Cut the dough into squares. Spoon filling into half of the squares, and eggwash the other half. Top the filled sqaures with the eggwashed pasta, and press to seal.
6. Cook the ravioli in salted boiling water until tender, 6-8 minutes (or more depending on size). Drain.
7. In a large saute pan, heat the butter over medium heat. Add the ravioli and saute until lightly browned. Stir in the peppers and chives. Serve immediately.


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